Recipe: Delicious Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani.

You can cook Hyderabadi Chicken Biryani using 29 ingredients and 13 steps. Here is how you cook that.

Ingredients of Hyderabadi Chicken Biryani

1. You need of Chicken: 8 chicken legs.
2. Prepare 4 cups of Rice :.
3. Prepare 1 of Onion large : chopped.
4. Prepare 3 of Tomatoes large : chopped.
5. Prepare 1/4 cup of Yogurt :.
6. You need 8 of Cloves :.
7. You need 4 of Cardamom Green :.
8. You need 3 of Bay Leaf :.
9. Prepare 3 of Cinnamon sticks :.
10. It's 1 tbsp of Cumin Seeds :.
11. Prepare 1 tbsp of Ginger Paste :.
12. It's 1 tbsp of Garlic Paste :.
13. It's 2 of Green Chillies :.
14. Prepare 1 tsp of Turmeric Powder :.
15. It's 1 tbsp of Masala Shaan Biryani :.
16. You need 1/2 tbsp of Coriander Powder :.
17. It's 1/2 tsp of Chili Powder Red :.
18. It's 4 strands of Mint leaves :.
19. You need 4 strands of Coriander leaves :.
20. You need 4 tbsps of Ghee (Clarified Butter):.
21. Prepare strands of milk Couple of mixed with warm.
22. Prepare of Salt.
23. It's Marinade of :.
24. It's 5 tbsps of Yogurt :.
25. You need 1 tbsp of Ginger Paste :.
26. Prepare 1 tbsp of Garlic Paste :.
27. You need of Salt.
28. Prepare of Garnish :.
29. It's of coriander leaves Freshly chopped.

Hyderabadi Chicken Biryani step by step

1. Before you begin the chopping and prep, place the washed chicken legs (without the skin, pls!), add the Marinade ingredients: yogurt, garlic, ginger and salt. Combine well and allow it to marinate.
2. Next step: In a pot, boil 8 cups of water along with a few of the spices: a bayleaf, one of the cinnamon stick, 3 cardamom, 4 cloves). Bring this to a boil and add the rice. When the rice is half cooked, strain and keep the rice aside.
3. While the rice is boiling, in a blender make a paste with the mint, coriander leaves and green chillies along with some water. Keep the paste aside.
4. In a large deep pot, saute the rest of the bay leaves, cloves, cumin seeds, cinnamon and cardamom in some ghee. Give it a couple of minutes, and add the chopped onions. Allow this to brown. Make sure the flame is on low heat.
5. Next add the ginger and garlic paste, stir to combine and then add the mint-coriander paste. Stir again. Next add the masala powders: garam masala, coriander powder, turmeric powder, red chili powder. Combine well. Add the tomatoes and some coriander leaves.
6. If you are wondering how much longer to go... we are almost there!!!!.
7. Preheat your oven to 200C.
8. Add the yogurt, stir and allow it cook for a minute of so and season with salt.Next goes in the marinated chicken along the marinade and cook until the chicken is 50% cooked. Remove the chicken from the heat.
9. On to the final step! time to arrange the layers. Mix the saffron strands with the milk and set aside.
10. Add half of the chicken gravy from the pot to the baking dish. Next spread half of the par boiled rice. Sprinkle the saffron milk.
11. Next pour the rest of the chicken gravy, top it off with the rice again. Pour the saffron milk and a little bit of ghee.
12. Allow it to cook, until the rice and chicken are cooked through. This is should take about 25-30mins.
13. Garnish with freshly chopped coriander leaves, serve hot with some raita.